A dear friend gave me this unique and delicious recipe many years ago and I still make it often, and none of my guests every tire of it and neither do I!
Ingredients:-
- 2 Free Range Chicken Breasts
- 1 bunch Rocket leaves
- 1 mango, sliced
- ½ cup fresh dates, sliced and de-seeded
- 1 pomegranate, seeds removed for sprinkling over salad
- ¼ cup pinenuts, toasted
- 1 Lebanese cucumber, sliced
- 3 radishes, sliced (optional)
Dressing:-
- ½ cup extra virgin olive oil
- 1 tbsp Pomegranate molasses
- Juice 2 lemons
- 1 tsp ground cumin
- ½ tsp Spanish smoked paprika
Mix together in a jar.
Method:-
- Poach chicken breasts in a saucepan with 1 onion, 1 stalk celery cut in chunks, 1 carrot cut in chunks, 1 tsp peppercorns, and ½ tsp salt covered in water for 10 minutes, leave to go cold in the poaching liquid. Alternatively you can gently fry the breasts, don’t let the outside become crisp, keep the temperature low.
- Spread rocket leaves around a large platter or dish, arranged sliced chicken pieces on top, add mango, dates, cucumber, radishes, and sprinkle over pinenuts.
- Pour dressing over salad and finish with pomegranate seeds sprinkled over for colour and crunch.
Enjoy!!!! Leave a comment below or on the Instagram post to let me know how you enjoyed this recipe ♥
